Pecan Pie Pockets

1. 1

   In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.

2. 2

   In a medium saucepan, combine the sugar, corn syrup, butter and eggs.

3. 3

   Stir in the pecans, vanilla and salt.

4. 4

   Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.

5. 5

   On a lightly floured surface, unroll the pie crust.

6. 6

   Cut out rounds using a 4 1/2-inch cutter.

7. 7

   Re-roll the dough as needed.

8. 8

   Repeat the procedure with the remaining dough.

9. 9

   Place 1 pie crust round on a clean, flat surface.

10. 10

    Lightly brush the edges of the crust with the beaten egg yolk.

11. 11

    Place 1 heaping tablespoon of pecan mixture in the center of the round.

12. 12

    Fold the dough over the filling, pressing the edges with a fork to seal.

13. 13

    Repeat with the remaining rounds and pecan mixture.

14. 14

    Fry the pies in batches until lightly browned, 1 to 2 minutes per side.

15. 15

    Drain on paper towels.

16. 16

    Lightly dust with confectioners' sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.